Butter a 10x15" jelly roll pan (baking sheet with sides), then line the bottom of the pan with parchment and then butter the paper and dust with flour. This is very important so the cookie doesn't stick...trust me. Set aside.

Whisk together flour, salt and cinnamon. Set aside.

In the bowl of your stand mixer cream the butter and brown sugar together for 3 minutes until light and fluffy. Add in eggs and vanilla and stir until incorporated and smooth.

Turn mixer to low and add you flour mixture until evenly mixed.

Spread the dough into your prepared pan. It will be very sticky, so do your best.

Bake for 12-15 minutes until golden and a toothpick comes out clean from the middle.

Allow to cool completely in pan on a wire rack.

While cookie is cooling prepare your ganache filling.

Over a double boiler combine white chips and cream. Melt together stirring occasionally.

Once just melted, transfer bowl to a wire rack to cool for about an hour. You want a spreadable consistency, not too loose, not too stiff.

When everything is cooled run a knife around the edges of the cookie pan, loosening the cookie. You might even need to run a spatula under the cookie at the edges.

Invert the pan onto a large cutting board.

With a sharp spatula or knife cut the cookie in half. I even cut the edges off the cookie, so all the bars would be equally pretty.

Spread the cooled ganache onto one of the cookie halves, spreading to about ½ inch from the edge. Place the other cookie half on top. Chill for at least an hour, until ganache is completely set.

Cut into squares.

Notes

cover and store airtight for up to 3 days.

You could also sprinkle cinnamon sugar all over the top of the cookie before baking to get that rolled sugar look of a snickerdoodle!

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About the Author

Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you are not alone, doesn’t it?

Truth. Was just thinking about it as I have a couple conferences this year and the planning and scheduling I need to do BEFORE I go. UGH. I wish he made ME these bars when i got home! LOVE snickerdoodles AND white chocolate!

How cute are these?!
Oh, and yes, the going out of town thing totally blows my mind. I went out of town a couple weeks ago. Had two dinners prepped and ready (with VEGGIES) for him in the fridge, directions on how to make additional meals, breakfast items stocked up, everything taken care of, notes everywhere…
He leaves on a business trip, just gets to walk out the door. No worries hun, I’ll go buy the dog food and lug it up two flights of stairs because I know we forgot to get that while you were still here… Hummm…
Yup, I’ll be making his favorite treats for his return too funny how that works.

shelly, these look amazing! actually, to be honest, i’m not a huge snickerdoodle person, but i’m going to take the white choc ganache idea and use it for other cookie bars. thanks! you rock, as always.

They’re gorgeous! White choc and snickerdoodles are two huge faves of mine! I have a white choc snickerdoodles cookie recipe and lots of buttery, brown sugar-based cookies. And white choc..yes, please! They look incredible, Shelly! If I could go to Spain and come home to these, I’d be living THE LIFE! Pinned!

Having a husband that travels weekly and having just went on my first blog conference trip, I can relate. OMG the preparation. He packs a suitcase and leaves. Meanwhile I had to leave him notes to remember to actually do homework and pack lunch. Otherwise she would have gone to school half dressed with crackers. Kinda funny! These bars are seriously awesome!

I only eat white chocolate (gasp) I know! And snickerdoodles…????!!!! Hello! Are a complete favorite of my! So, you are spot on with this genius recipe! If I was your neighbor and I knew you made these for your husband that has been gone for months I wouldn’t care, I would steal them and i wouldn’t feel bad….maybe a little?….nah, never mind!

Oh my! I’ll eat the edges. These are beautiful and sound delish! My first experience with Snickerdoodles was way back in the early days of my marriage. Whatever I did wrong they were totally mush. My husband made them again and they were perecty delicious. So I swore off Snickerdoodles. I think I’ll have to make these.

Wow! Those are calling my name!! I love Snickerdoodle Bars and these are over the top with the addition of white chocolate ganache. People think I’m nuts because I’m not overly fond of regular chocolate, but I LOVE white chocolate, and cannot wait to try these… Bookmarking as we speak!

I think these are the most delicious things I have ever made! Thank you for sharing this recipe! I did increase the amount of cinnamon to 2 tsps and the vanilla to 3 tsps. Otherwise I followed your recipe exactly. This will definitely become a staple in my dessert repertoire. Thanks again for sharing.

Woah, what a great variation of a recipe similar to my Snickerdoodle Blondies! I’ve seen a lot of different spins on them, but never a stuffed/sandwiched one. It’s brilliant! I found this by accident while looking for a recipe for white chocolate ganache (thank you!). These look absolutely sinful – bravo!

Let me tell you these bars are amazing!! Think cinnabon cinnamon roll into a chewy, moist can’t stop eating bar. I made these for a bbq and they were perfect finger food not requiring plates silverware etc. I also cut them into triangles and drizzled the remainder of the white ganache over the top for a little something extra. I have only made these once in fear I will eat the whole pan myself!!